TASTE

The humble squash is a staple ingredient, come fall and winter. The many colors, textures, shapes, and sizes available at the farmers’ markets will leave you spoiled for choice. Get your fill of this versatile veg with the recipes below. MUST-MAKE RECIPES4 Squash Your Appetite BY TARA MENDANHA

Butternut Squash & Ginger Soup Vegan Spaghetti Squash Nests with Ratatouille

Submitted by Chef Stephanie, Orangevale, 415-810-2433, chef-stephanie.com @chefstephanieh

• 7 cups butternut squash, peeled and medium diced • 1 red onion, medium diced • 1 tbsp. garlic, minced • 4 cups vegetable stock or water • 2” piece ginger, peeled and diced small • 6 tbsp. coconut oil • Salt and pepper, to taste • Crème fraîche

Combine squash, onion, garlic, stock, and ginger in large soup pot. Bring to a boil and simmer until squash and onions are soft, about 20 minutes. Add coconut oil and purée with a hand blender. Season with salt and pepper to taste. Serve warm with crème fraîche. Preheat oven to 400. Split the squash horizontally, scoop out seeds, and cut into quarters. Place in a baking dish with 1/2” water. Drizzle with olive oil and season with salt and pepper. Place on top rack of oven and roast until golden and tender (about 35-40 minutes).

To prepare ratatouille, heat olive oil in a large frying pan; sauté onions, eggplant, zucchini, and garlic for 10 minutes. Add tomatoes, herbs, capers, olives, pepper, and vinegar. Cover and cook for 10 minutes, stirring occasionally until vegetables are tender and mixture is thick.

When squash is done, gently scrape the strands with a fork. Serve with ratatouille ladled on top; garnish with fresh basil.

Submitted by Randy Peters Catering & Event Center, 105 Vernon Street, Roseville, 916-726-2339, randypeterscatering.com, @rpeterscatering Squash • 1 small spaghetti squash • 1 tbsp. extra virgin olive oil • Salt and pepper, to taste

Ratatouille • 1 tbsp. EVOO • 1 medium onion, diced • 1 small eggplant, chopped • 1 medium zucchini, chopped • 2 cloves garlic, minced • 1, 14.5-oz. can diced tomatoes with liquid • ½ cup water • 1 tsp. basil • 1 tsp. oregano • 1 tsp. marjoram • 1 tbsp. capers, rinsed • ½ cup whole Mediterranean olives, drained • ¼ tsp. black pepper • 1 tbsp. balsamic vinegar